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Monday, February 24, 2014

em + the kitchen - easy cream pie.

After my grandma's funeral in Denver, the whoooole extended family piled into one house to enjoy a meal prepared for us by the sweet people at my relative's church. It was delicious and comforting and highly reminiscent of Thanksgiving -- including the uncomfortable way I stuffed myself silly with food.

There were pies galore, but the one I chose (yes, I only chose to eat one!) was so so good I immediately had to get the recipe and replicate it. The sweet woman who brought this pie laughed when my aunt asked her for the recipe; it's so simple she couldn't believe someone wanted the recipe that badly.

This pie is horchata in solid form. If you've never had horchata, DO THAT NOW. It's basically a mexican rice milk drink made with cinnamon. Quit wrinkling your nose. It's absolutely divine.
And so is this pie.

Bake pie crust according to instructions. Set aside.
Meanwhile, melt butter and sugar together in a pot.
Once fully melted, add milk, corn starch, salt, and vanilla, whisking constantly.
Let ingredients come to a rolling boil (if I'm being totally honest, I never let this happen while making the pie because I was so afraid it would burn if I quit whisking. As a result, the pie never quite set in the fridge, but was still delicious.)
Pour into prepared pie crust, sprinkle with cinnamon, and pop into the fridge until set.

Full disclosure: the first pie I made actually did burn and it simply tasted more caramelly than it should have. It was still delicious.
2nd full disclosure: this pie is certainly not for those on a diet.